Beetroot flan
Particularly good (at all temperatures) when served with a creamy cheese sauce, or with unsweetened whipped cream.
Ingredients
- 400 g precooked beetroot, blended to a smooth puree
- 2 eggs, separated
- 50 g Parmesan cheese, finely grated
- salt, white pepper
- 1 tsp corn starch
- generous knob of butter
- 2 tbsp semolina
Method
- Grease four small ramekins with butter, dust with semolina, set aside. Preheat oven to 180 °C.
- Season beetroot puree, add egg yolks and Parmesan, mix well. Add corn starch, mix again. Whip egg whites with a pinch of salt. Fold into beetroot mixture. Transfer to prepared ramekins. Place ramekins in a roasting tin. Add hot water to the roasting tin, about half way up the height of the ramekins. Bake for about 40 minutes. Serve in the ramekins, or turn out onto plates.